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2010 Sea Smoke Pinot Noir Ten

UNITED STATES / CALIFORNIA / SANTA BARBARA
  • 91 WS
  • Variety
    Pinot Noir
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SKU: 94554-2010-750-2B

This item is available by the case only

Total:
$135.00

This is a final sale item

Not eligible for cancellations or refunds

  • Rating: 91

    A reined-in style, this captures the delicate mix of blueberry, wild berry, rose petal, subtle mineral and earth touches, supported by vibrant acidity and graceful tannins. Blueberry notes echo on the finish.
    Author: James Laube
  • Rating: 93

    *Cellar Selection* Big, deep and hard in tannins, this wine shows the estate's power and concentration, bearing blasts of cherries, currants, persimmons and cola. The flavors are pinpointed with laserlike focus, with hints of cocoa powder and tamari. It should begin to open by 2017, and develop for many years afterward.
  • Self | Rating: 93

    Drink Dates: 2012-2020
    Author: Phan Soek Yie
  • Self | Rating: 91

    Author: Adriel L
  • Self | Rating: 94

    Author: Mike N296
  • Self | Rating: 96

    Author: Crufamily
For years, vintners have coveted a stretch of land in the western end of Santa Barbara's Santa Rita Hills AVA known to have the perfect microclimate, soils, and exposure to grow world-class Pinot Noir. In 1999, fulfilling a long-held dream of owner Bob Davids, this sought-after stretch of land became Sea Smoke Vineyard.

Sea Smoke produces Pinot Noir grown exclusively on the south-facing hillsides of their estate vineyards. On summer evenings, the Santa Ynez River canyon funnels a cool maritime fog layer (sea "smoke") across the hillsides, slowing the ripening process and providing the extended maturation period essential to the development of top-quality Pinot Noir.

California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like Staglin, Beringer, Ridge, Mayacamas and Chateau Montelena in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. Chardonnay and Cabernet Sauvignon continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.

Pinot Noir is a delicate, thin-skinned grape that is notoriously difficult to grow but unmatched in its ability to reflect its terroir. It is early-budding and early-ripening, and thus requires a cool climate. To achieve its best expression and maintain its delicate flavor profile, Pinot Noir demands great care in the vineyard, particular attention to yield management, and careful handling in the winery. Growers blessed with the patience, skill, and terroir to produce world-class Pinot Noir are greatly rewarded. Not only are these wines complex, age-worthy, and delicious, they also command some of the world’s highest prices.

Old-World Pinot Noir most famously hails from Burgundy, where it is the only red variety permitted in the region. Techniques such as whole-bunch fermentation and barrel ageing, now common amongst high-quality Pinot Noir producers around the world, were pioneered by Burgundian winemakers. Age-worthy Pinot Noir from Burgundy tends to be high in acid, display low to medium tannins, and have red fruit flavors in youth that evolve into complex flavors of earth, game, cola, and truffle with age. Some of the most famous producers include Domaine de la Romanée-Conti, Domaine Comte de Vogüé, Domaine Leroy, and Domaine Armand Rousseau.

New-World Pinot Noir tends to grow in warmer climates and on newer vines than in the Old Word, producing wine that is more fruit-forward with flavors of red cherry, cranberry, and raspberry. The highest-quality wines come from moderate regions in California, particularly Sonoma and Carneros, and top producers include Marcassin, Kistler, and Kosta Browne.

High acidity, low tannin, and low alcohol make Pinot Noir a versatile wine to pair. Spiced duck, fatty fish, grilled chicken, spicy foods, and anything with mushroom are just a few classic examples.

Collector Data For This Wine

  • 626 bottles owned
  • 154 collectors
  • Average collector rating: 94
    (Out of 154 collectors)